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Fresh peach juice processing
The selection of raw materials involves using fully mature, fresh, pest-free, and non-perishable peaches. Before processing, the peaches are pre-washed, brushed, and rinsed in a 1% hydrochloric acid solution or detergent to effectively remove any residual pesticides. They are then thoroughly rinsed with clean water and drained. A peach kernel excavator is used to carefully remove the pit, ensuring minimal damage to the fruit's flesh. The peeled peaches are then soaked in a solution containing 0.1% vitamin C and citric acid to preserve their natural color and prevent browning.
Next, the peaches are heated at a temperature between 90°C and 95°C for 3 to 5 minutes to soften them, making it easier to process. After heating, the fruit is passed through a beater with a 0.5 mm pore size to remove the peel and create a smooth pulp.
To adjust the flavor, sugar, citric acid, and vitamin C are added to the pulp. The standard ratio is 100 kg of peach pulp, 80 kg of 27% sugar syrup, 450 grams of citric acid, and 70 to 200 grams of vitamin C, depending on desired sweetness and acidity levels.
The mixture is then processed through a homogenizer operating at 130–160 kg/cm² to break down pulp particles into smaller sizes, ensuring even distribution throughout the juice. This step enhances the stability of the product and prevents separation over time.
After homogenization, the juice undergoes degassing by introducing gases such as nitrogen or carbon dioxide under vacuum conditions. The degassing process takes place at a pressure range of 5.13–5.33 kPa and a temperature below 43°C to maintain product quality.
Once the juice is free from air bubbles, it is sterilized by heating it to 95°C and maintaining this temperature for one minute before being hot-sealed immediately. After sealing, the cans are inverted for one minute to ensure a tight seal. Finally, the sealed cans are rapidly cooled to 38°C and stored in a controlled environment for further processing or distribution.
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Fresh peach juice processing